What coffee beans are recommended for hand-brewed coffee?-Solar in Indonesia Ubu processing Farm

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Karana Solar treatment in Bali, Indonesia Jintamani Volcano Ubu treatment site

Hand-brewed coffee beans recommend what coffee beans to use for hand-made coffee

Suggestion of hand punching parameters: recommended filter cup V60, grinding degree small Fuji 3.5 scale, water temperature 90mur92, powder water ratio 1Grout 15g powder 15g powder 225 g water, total cooking time 2 minutes

Bali Karana Kintamani Natural Process

The flavor of sunburn wine in the Ubu processing field of Karana Kintamani volcano in Bali, Indonesia.

Flavor description:

Aromas of berries, wine and dried peaches.

Sweet strawberries, berries, wine and cantaloupe aromas in the mouth

The smell of flowers, with a hint of herbal spices. The flavor is light, bright and clean.

Country Indonesia (Indonesia)

Kintamani volcano in the producing area

Processing plant Karana (Karana)

Producer Rodney Glick

Treatment method for sun treatment

1600 meters above sea level

Sun treatment:

Harvest red ripe coffee cherries

Put it in a bag for 12 hours of dry fermentation and send it to Wubu.

After picking out the unripe beans by hand

The whole batch of coffee cherries were laid flat on a high dry scaffolding for sun fermentation.

According to the weather temperature and dry humidity

Each batch needs to be dried for about 21 to 30 days

At the same time, the defective fruit must be stirred and picked out once an hour.

Finally, the flesh outside the raw bean is thrown away to remove the outer shell of the sheep's skin.

Manual selection to remove defective beans in order to improve the level and flavor of raw coffee beans

A few years ago, the local coffee beans in Bali

They are all processed by farmers who go through the Jintamani Mountains.

But no matter whether it is the weather,

Various factors such as berry quality, post-processing environment, etc.

It is always difficult for them to master the quality of raw beans for a year. Since 2015,

Rodney decided to build his own disposal yard next to his vestibule and cafe.

When the harvest season came last year,

They went to the Jintamani area at an altitude of 1400 meters to buy high-quality coffee berries.

After the post-system of part of the front section,

Then load to the 800-meter Tien Hou stable Wubu District to do post-system processing.